Blueberry Mochi Cake

by Kirbie

This weekend I was on a blueberry baking frenzy. I've been waiting for blueberries to come in season. Blueberry is one of my favorite fruits to bake with. I love the purple-blue colors they create in the dessert. And I love the tangy sweet burst of flavor blueberries added to baked goods. Most of the time, I prefer the taste of the raw fruit rather than after it's been baked/cooked. Blueberries are probably the one exception. I love raw blueberries, but I love how they taste baked in desserts as well.

As soon as I bought blueberries, one of the first desserts that I wanted to make was a blueberry mochi cake. I love all the various mochi cakes I've made, but blueberry is definitely one of my favorites.

The cake came out so pretty! And it tasted great too. One of the problems with these mochi cakes is that they don't last long. If you refrigerate it, it will turn hard and no longer be chewy. Because you are using fruits, it can only last a few days at room temperature. So for this particular cake, I actually only made half the recipe. The full recipe is below:

So I got over here by your Microwave Chocolate Mochi Donut recipe. I don’t have a microwave, so the cake recipe would be better. I figure it’s really just a matter of substituting cocoa for the blueberries, but how much would you recommend? Or would the entire recipe need to be reworked? Thanks!